Makes 2 servings
|1||large egg, at room temperature*|
|1/2||pound broccoli (about 1/2 head), broken into florets, with stems peeled and cut 1/4-inch thick|
|4||teaspoons unsalted butter|
|1||tablespoon chopped shallots|
|1/4||cup bread crumbs|
|2||tablespoons chopped parsley|
|1/8||teaspoon freshly ground black pepper|
*Set egg into warm water for 5 minutes to bring to room temperature quickly.
- Bring enough salted water to a boil in pot to cover egg by 2 inches. Gently lower egg into water and reduce heat to vigorous simmer. Cook 13 minutes. Drain and run cold water over egg until cooled; peel and coarsely chop.
- Cook broccoli in boiling salted water in medium pot 4 to 6 minutes or until crisp-tender; drain and reserve.
- Meanwhile, melt butter in medium skillet over medium-high heat. Add shallots and cook 1 to 2 minutes until butter and shallots begin to brown. Add bread crumbs, stirring until browned, about 1 minute. Remove pan from stove; stir in parsley, salt and pepper to blend.
- Sprinkle crumb mixture over broccoli, topping with chopped egg. Serve at once.
|Calories from Fat||53 %|
|Total Fat||12 g|
|Saturated Fat||6 g|
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